This easy Asian-inspired chevon (goat) recipe is courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine.
Stir-Fry Chevon with Green Onions
2/3 LB chevon (loin or leg), cut into thin slices
2 TBS sesame or safflower oil
12 green onions, cut into 1” lengths
½ TSP garlic powder
2 TBS soy sauce
½ TBS sugar
2 TBS rice wine vinegar
2 TBS cornstarch
3 TBS soy sauce
½ TSP sugar
½ TSP black pepper
4 TBS water
Cut meat into uniform 1/8” slices, 1 ½” to 2” long
Combine meat and Marinade 1 in a resealable bag; shake to coat thoroughly. Refrigerate at least 1 hour.
Stir-fry meat in oil, stirring often
Add Marinade 2 and green onions
Continue to stir-fry until thoroughly heated
Serve over warm rice
Makes 5 servings.